February 06, 2010 (Day 7) — Midnight Snowstorm
Sometimes, complexity is the enemy of the cocktail. If you have too many flavors lumped into one glass, you could face a confused boozehound.
For example: Should I be focusing on the fruitiness of the gin? Or the overpowering taste of the syrup? Why is that muddled raspberry drowning everything else out? It’s a delicate balance to make a tasty cocktail, without confusing the hell out of your taste buds.
So tonight, we decided to stick with the basics, bundle up and venture out into a cold winter snowstorm.
- 1 cup hot chocolate
- 2 oz white creme de menthe
- Dollop of whipped cream
- 1/2 oz green creme de menthe
This is actually somewhat similar to the White Ape I made the other day, only you replace the Bailey’s smoothness with an extra bite of the extra creme de menthe. Technically speaking, the recipe doesn’t call for a swirl of chocolate syrup on top of the whipped cream, but presentation is always a key part to the appreciation of a cocktail. After all, what would make this drink special if we just tossed it together willy-nilly in a styrofoam cup (a must-have for the drunk on the run).
Mix your hot chocolate, then pour in the 2 oz white creme de menthe. Stir thoroughly. Place a dollop of the whipped cream on top and then — for a dash of brightness in your drink — float the green creme de menthe on the top. Swirl with chocolate syrup.
More of a meal in a mug than a cocktail. Just like those amazing Girl Scout cookies, the chocolate and the mint complement each other in an outstanding fashion. The warmth extends from you mouth down into your belly. An excellent way to round out a day of hard work: snuggled up with the one you love, Iron Man on Blu-Ray and some warm, booze-infused hot cocoa. Just make sure you brush your teeth. This drink’ll grow some fuzz.
Genieße das Leben ständig!
Du bist länger tot als lebendig!